Food Network UK

Rice pilaf

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Ingredients

  • 45g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 shallot, thinly Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced
  • 1 1/2 tsp salt
  • Freshly ground black pepper
  • 400g basmati-style long grain rice
  • 700ml low-sodium chicken stock
  • 1 bay leaf
  • 1 sprig fresh rosemary

Use imperial measurements

Method

How to make Rice pilaf

1) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter with the shallot in a medium saucepan over medium-low heat. Season with the salt and pepper and cook until the onions are soft, about 5 minutes. Add the rice and stir until coated with the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter . Increase the heat to medium-high. Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

2) Stir in the stock, bay leaf, and rosemary. Bring to a simmer over low heat, cover, and cook until all the stock has been absorbed by the rice and the rice is tender, about 15 to 18 minutes. Remove from the heat and let set for 5 minutes. Discard the rosemary and bay leaf. Fluff the rice with a fork and serve.

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